4 C chicken broth
2-3 Chicken breasts
1/4 C olive oil
16 oz seasoned diced tomatoes
12-15 large raw frozen shrimp
1 tsp saffron
1 medium onion
1 large clove garlic, finely chopped
1/2 tube of Chorizo (Mexican Sausage)- Available at Leppinks
Frozen peas
1 C long grain white rice or Arborio Rice (Available at Meijer $6.79/bag)
Boil chicken breasts in 4 cups of chicken broth. Remove chicken and chop.
In a large, oven proof skillet- heat oil to medium. Fry onion and garlic for approximately 5 minutes, until brown. Remove sausage from casing, add to pan and break it up while it's cooking. Add defrosted shrimp. Cook until shrimp is pink and well done. Remove shrimp and drain on paper towels.
Add 16 oz seasoned diced tomatoes, 2 cups of the chicken broth, chopped chicken, saffron and 1 cup of rice. Simmer for 10 minutes.
Preheat oven to 350 degrees.
Place shrimp and frozen peas on top of mixture, loosely cover and bake for approximately 20-40 minutes, depending on your skillet.
Experimental Spanish Paella
4 C chicken broth
2-3 Chicken breasts
1/4 C olive oil
16 oz seasoned diced tomatoes
12-15 large raw frozen shrimp
1 tsp saffron
1 medium onion
1 large clove garlic, finely chopped
1/2 tube of Chorizo (Mexican Sausage)- Available at Leppinks
Frozen peas
1 C long grain white rice or Arborio Rice (Available at Meijer $6.79/bag)
Boil chicken breasts in 4 cups of chicken broth. Remove chicken and chop.
In a large, oven proof skillet- heat oil to medium. Fry onion and garlic for approximately 5 minutes, until brown. Remove sausage from casing, add to pan and break it up while it's cooking. Add defrosted shrimp. Cook until shrimp is pink and well done. Remove shrimp and drain on paper towels.
Add 16 oz seasoned diced tomatoes, 2 cups of the chicken broth, chopped chicken, saffron and 1 cup of rice. Simmer for 10 minutes.
Preheat oven to 350 degrees.
Place shrimp and frozen peas on top of mixture, loosely cover and bake for approximately 20-40 minutes, depending on your skillet.